The kids always cheer when I tell them we are eating crepes for breakfast! Don’t worry – these are SUPER easy. And they are made with cornstarch instead of flour (making them gluten-free) – and you can also make them dairy-free! This recipe makes approximately 8-10 crepes.
Tilt the pan to spread the batter evenly (See photo). Use a heatproof spatula to scrape the sides of the pan, making sure the crepe is not sticking. Once the batter looks almost cooked (only 2-3 minutes), use the spatula to turn it over and cook the other side (only about 1 minute). Flip crepe onto a plate, spread desired toppings inside the crepe, roll up and enjoy!